Beauty and Blooms is a Midwest lifesyle blog featuring food, DIYs, and travel.

Tasting History: Daffodil Cake (1930s)

With Easter right around the corner there isn’t a better recipe to dust off than the Daffodil Cake – also known as Easter Dinner Cake. This recipe was printed on the pages of the 1930s addition of the Better Homes and Gardens cookbook. This is a thrifty cake since the recipe makes use of the egg yolks left behind when making angel food batter. This results in two different colored batters, the white angel food and yellow sponge. By alternating layers of batter, you are left with a cheerfully marbled cake fit to serve after Easter service.

When I uncovered this recipe in the Better Homes and Gardens cookbook, I couldn’t help but flip through an old parish cookbook to see if I could find this vintage recipe. A few pages into the cake section I saw it, printed for a new generation to enjoy. Clearly, this cake was a beloved recipe that originated in the 30s and was then passed down from mother to daughter. I couldn’t wait to bake it in my own kitchen and have a taste of this celebration cake.

Daffodil Cake

Ingredients:

Angel Food Cake Batter

1/2 C. flour

1/2 C. powdered sugar

6 egg whites

1/2 tsp. cream of tartar

1/2 tsp. vanilla

1/8 tsp. salt

1/2 C. sugar

Yellow Sponge Batter

3/4 C. flour

3/4 baking powder

6 egg yolks

2 Tbs. lemon juice

1 Tbs. cold water

1/2 C. sugar

Directions:

Angel Food Cake

Beat egg whites until frothy, then egg the cream of tartar, vanilla, and salt.

Whip until soft peaks form

Gradually add the sugar until well combined

In a separate bowl, mix together the flour and powdered sugar

Add the flour mixture into the wet ingredients 1/4 C. at a time until combined

Yellow Sponge Cake

Mix the flour and baking powder together and set aside.

In a separate bowl, beat the egg yolks, lemon juice, and water together for 5 minutes.